Description
Bright, tender, and lightly tangy muffins filled with a rich cream cheese ribbon, perfect for breakfast or an afternoon pick-me-up.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 tablespoon lemon zest
- â…“ cup lemon juice
- 4 oz cream cheese, softened
- 1 tablespoon sugar
- 1 egg yolk
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with 12 liners or lightly grease the cups.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- In a large bowl, cream the softened butter and 1 cup sugar together until light and fluffy. Add the two eggs one at a time, beating briefly after each. Mix in the vanilla extract, sour cream, lemon zest, and lemon juice until smooth.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
- In a small bowl, beat the softened cream cheese with 1 tablespoon sugar and the egg yolk until smooth.
- Spoon half of the muffin batter into the prepared muffin cups, add 1 tablespoon of the cream cheese mixture to the center of each, then top with the remaining batter.
- Swirl the cream cheese into the batter with a toothpick.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with butter or a dusting of powdered sugar. These muffins freeze well for up to 2 months.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 18g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg